with Olive Oil and White Soy Sauce
By Chef Wayne Nish, March
Restaurant, New York City, NY
4 (appetizer portions)
1/2 pound Fresh Fish (sashimi quality)
4 tbls. Extra Virgin Olive Oil
4 tbls. Shirodashi or Japanese Soy Sauce
11/2 tbls. White Sesame Seeds (not toasted)
1/4 oz. Fresh Chives (finely cut)
1. Slice the fish, straight from the
refrigerator, very thinly with a very sharp, thin bladed
knife. Arrange the stices of fish evenly on four plates.
Dress first with the olive oil, then the soy
sauce, then the sesame seeds and chives, dividing each
ingredient evenly over the fish. Serve immediately.